• Sift the dry ingredients: flour, baking powder, baking soda, salt and spices.

• Whip the eggs with sugar (4 minutes, medium speed).

• Pour in the oil and maple syrup, mix for 2 minutes.

• Add the pumpkin purée and mix.

• Fold in the dry ingredients and walnuts.

• Transfer the batter to trays lined with baking paper.

• Bake in convection with steam, 165°C, 25–30 minutes.

• Cool.

• Bring the cream to the boil.

• Pour over the chocolate, leave for 2 minutes, then mix.

• Cool to 20–22°C, lightly aerate.

• Melt the chocolate to 45°C.

• Add the oil and colouring, blend thoroughly.

• Spread 2/3 of the ganache over the bottom layer.

• Cover with the second layer.

• Cover with the remaining cream.

• Chill, then apply the velvet spray.

• Decorate with walnuts and caramel.

• Refrigerated at 4–6°C – up to 3 days.

• Can be frozen – up to 1 month.

To make the cake exceptionally moist and aromatic, choose baked pumpkin rather than boiled.

Its purée has a deeper flavour and a more stable consistency.